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The first thing I like about these chocolate chip cookies and brown butter is that they are the best thin and thick cookies in the world. They satisfy a small crunch at the edges and at the wrapped centers, which are thick enough to sink the teeth. best. Of. Both. Different worlds.
The second thing that I like the most about this cookie is that it is also shiny, and I mean really shiny, with a rich and deep caramel flavor thanks to the large amount of browned butter.
Ingredients for this biscuit with chocolate crumbs and golden butter
To make these beautiful gems crispy and nutty, you need to make a regular chocolate chip cookie guest list.
This time it will be a more stylish party!
unsalted butter
Granulated sugar and brown sugar
Egg
All-purpose flour, baking powder, salt
Parchment
How to cook chocolate cookies with golden butter
As already mentioned, they are a little more complicated. You will need a little oil care, a little cooling time and a little extra willpower not to eat ALL the dough before baking. But apart from that, it’s actually not that difficult.
Fry in butter. Cut the butter into small pieces so that it melts evenly. Put in a frying pan over medium heat. When the oil starts to brown (it happens quickly!), Remove from heat and put in a bowl to cool so that it becomes bubbly and then foamy.
Prepare the dough. You will get chilled brown butter (do not forget to scrape off all the browned pieces!) and first, sugar. Then add the eggs and the dry ingredients. Let’s finish the chocolate chips!
Let the dough rest! Before adding chocolate chips, it must be cooled down a little so that it does not melt. As soon as it cools down completely, add the chocolate chips and let the dough stand again to completely moisten the flour and give the browned butter a magical taste.
Take out and bake! You know the exercise. Boiled edges, slightly softened and swollen.
(Okay, let’s get some rest again…). Don’t be angry. But as a result, these media can fall down and become very dense and barely thick, and things will become perfectly tough and crispy. What a dream.
Golden butter vs classic chocolate chip cookies
There are a lot of baked ones, but two of them (these new ones with browned butter and the original ones with radiant baked pulp) are easily digestible to make them radiant.
I consider it my civic duty to give you a full description of the cookies in each of these recipes and what makes them great in their own way.
A biscuit with chocolate crumbs and golden butter (you just look at it) is a biscuit – a work of art. They have a rich, complex taste. They have more of this texture, they are crispy, soft and tasty. They are grown-up and almost elegant. It takes more effort. And the reward is that the taste and texture are more subtle. They are not too complicated, but it makes no sense. These are cookies in matter you need to impress, even if the only person who will impress is yourself on Wednesday night. I think now is the time to tell you that this very cookie dough has an awesome taste. incredible. The next stage. It is here that the aroma of browned butter is most noticeable. I do not recommend eating raw cookie dough, I’m just saying, is it okay?
The best soft chocolate cookies (original favorites from SING): these cookies have no frills and are light. No unusual actions, no unusual ingredients, no cooling time, just a small amount of chocolate chip cookies, which can be easily baked to a uniform and thick consistency. If I need a quick portion of cookies for friends who are coming in an hour, I will cook this. They have a less subtle taste than shortbread cookies and have less chances to win a high-level baking competition, but depending on the time, it does not matter. I cooked them recently and gave our babysitter a little, and she texted me after that same evening to say that this is the best pastry she has ever tasted. Sometimes the basics turn out to be the best.